Milk turns to yogurt, yogurt turns to labneh. It’s the way of bacteria. As cow or goat or sheep’s milk thickens from fresh to fermented, it gets creamier, tangier and long-lastier. The glass of milk ...

So here's the skinny. To make strained yogurt, all you need are supplies -- and maybe even ingredients -- you have in your kitchen. No special tools are necessary. You can make it with your stove and ...

Q: How does Greek yogurt differ from regular yogurt? A: All yogurt starts out the same way: “Friendly” bacteria cultures are added to heated milk, which causes it to thicken. The difference between ...

Let's face it: Food that's good for you and good for your wallet doesn't always appeal to the palate. Nor is it always easy to prepare. Healthy, affordable, delicious and simple are rare qualities to ...